Chicken Liver Pâté

A classic appetiser, and one of my favourite gifts to give away come the festive
season, this rich and smooth chicken liver pâté will elevate any charcuterie
board.

Servings: 8 serves

Author: Andrea Love

Prep Time:
10 minutes

Cook Time:
20 minutes

Course:

Appetizer

Cuisine:

French

Instructions

1 Rinse chicken livers under cold running water and drain, before patting dry with
a paper towel.
2 Melt butter in a fry pan over medium-high heat until it begins to foam. Add
livers (do this in two batches if necessary), and cook for five minutes or so,
until lightly browned on the outside and pink in the centre before removing from
the pan.
3 Add mushrooms and shallots and sauté for another three minutes. Add bacon and
continue to cook until mushrooms and shallots have browned and softened.
Sprinkle over thyme and bay leaves and stir through. Add cooked livers back in.
4 Pour over brandy and simmer for a minute or so, until most of the liquid is
evaporated. Remove pan from the heat and set aside to cool slightly.
5 Place liver mixture into a food processor or blender and blend until smooth,
scraping down the sides if necessary. Pour in cream slowly as it blends. Taste
and season with salt. Run pâté through a sieve to remove any large lumps. Add in
green peppercorns and stir through gently to disperse.
6 Divide pâté among smaller dishes (or one large dish) and smooth the surface.
Cover and place into the fridge to chill.
7 Add butter to a pan and melt gently. Pour over a thin layer of butter on top of
the pâté, leaving behind the milk solids. Arrange the fresh thyme leaves on top.
Once the butter has set, wrap and refrigerate for 3-4 hours, or overnight before
serving. Pâté will keep for up to five days in the fridge.
8 Serve with toasted baguette slices or crackers, cornichons and pickled onions.

Chicken Liver Pâté

Course:

Cuisine:

🧂 Ingredients

Instructions

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